Japanese Home Cooking with Master Chef Murata: Sixty Quick and Healthy Recipes

Overview

Yoshihiro Murata, one of the most accomplished and respected figures in Japan's culinary world, has combined his expertise and artistry with his enthusiasm for teaching Japanese cooking to create this exciting new book. Japanese Home Cooking with Master Chef Murata presents over sixty healthy home recipes, from classic to modern, ranging from popular restaurant offerings like yakitori, tempura, and shabu shabu to typical home dishes like onigiri (rice balls), miso soup, and ...

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Overview

Yoshihiro Murata, one of the most accomplished and respected figures in Japan's culinary world, has combined his expertise and artistry with his enthusiasm for teaching Japanese cooking to create this exciting new book. Japanese Home Cooking with Master Chef Murata presents over sixty healthy home recipes, from classic to modern, ranging from popular restaurant offerings like yakitori, tempura, and shabu shabu to typical home dishes like onigiri (rice balls), miso soup, and tonkatsu fried pork cutlets.

All of the dishes can be made using Western kitchen tools and ordinary ingredients readily available from the supermarket; if a more exotic ingredient is called for, Murata suggests alternatives. And, while he strives to retain the authenticity of a recipe, he also recommends ways for the Western chef to adapt it. For example, in a number of the recipes, he suggests using high-quality store-bought chicken broth, which is also used in Japan, instead of traditional Japanese dashi stock.

Another important aspect of Chef Murata's approach to home cooking is his emphasis on presentation. With vivid color photographs, the book showcases Murata's simple and beautiful ideas for serving and plating the food.

Best known in the U.S. as the owner and chef of the fabulous Kikunoi restaurants, Murata has made it his mission to educate and enlighten food lovers everywhere about his native cuisine, in all its variety. As Chef Murata writes in the Introduction, "So let's begin cooking healthy food at home. I assure you that with this book, you can cook Japanese food quickly and easily, and develop a close feeling for the cuisine. I look forward to helping you, even if only a bit little to lead a healthier life and make yourself and your loved ones happier."

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Editorial Reviews

Library Journal
Murata (Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant), chef/owner of the renowned Kikunoi and other restaurants in Japan, brings a variety of Japanese food to an American audience. Instead of focusing on the cuisine of his restaurants (kaiseki, or formal, ritualized courses, with emphasis on seasonal ingredients, evolved from the 16th century), he works to encourage "authentic Japanese home cooking" as a healthful option because dishes do not rely on fats or oils in seasoning or preparation. Recipes for salads, hot pots, and steamed and simmered dishes are nearly all accompanied by color photographs, making the unfamiliar less intimidating. The instructions are short, clearly written, and easy to follow. Most recipes serve two but can be easily multiplied. The majority of ingredients can be found in larger supermarkets or ordered online (no suggested vendors are listed).Verdict Recommended but not essential for readers interested in healthy or Japanese cooking. [Tadashi Ono and Harris Salat's forthcoming The Japanese Grill is an excellent choice for those who want more information on yakitori, one of the many methods Murata covers.—Ed.]—Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha
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Product Details

  • ISBN-13: 9781568365558
  • Publisher: Kodansha USA Publishing
  • Publication date: 8/15/2014
  • Edition description: Reissue
  • Pages: 112
  • Sales rank: 987,313
  • Product dimensions: 7.30 (w) x 9.70 (h) x 0.40 (d)

Meet the Author

Yoshihiro Murata was born in Kyoto, where his family had been running the Kikunoi restaurant for two generations. After graduating from university, he spent some years honing his culinary skills in a restaurant in Nagoya, then returned to his family business in 1976. Now, he is the owner/chef of three restaurants in Kyoto and Tokyo, and the proud recipient of a total of seven stars from the Michelin Guide (three for the main restaurant in Kyoto and two stars each for his other two). Murata is the author of Kaiseki, published by Kodansha International.

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